Try these Peanut Butter Banana Chocolate Chip Muffins the next time you have ripe bananas. These soft banana muffins are perfect for breakfast or afternoon snacking.
Add a mug of this peanut butter chocolate latte, and you will have a breakfast that peanut butter lover's will drool over.
Banana and peanut butter is a timeless combo that I will always love. In fact, I love it so much that I loaded these muffins with ripe bananas, peanut butter, and chocolate chips. too. Chocolate is almost always a must when I bake with bananas.
These are the softest, fluffiest peanut butter banana muffins ever! If fact they completely knocked these double chocolate banana muffins out of the number one spot.
Our daughter would be perfectly happy if I kept these muffins on the counter and this banana and peanut butter ice cream in the freezer all the time.
Why You Will Love This Recipe
- Soft fluffy muffins in less than 30 minutes.
- Delicious banana and peanut butter flavor!
- Loaded with chocolate chips!
- Freeze well, so you can make a double batch for later.
Key Ingredients Needed
These banana muffins come together easily with items found in your pantry. The best part is that they take less than 30 minutes to make from start to finish.
- Granulated Sugar - Adds a sweet taste to the muffins. Brown sugar can also be used, but it will add a slightly different flavor.
- Canola Oil - Using oil in muffins gives them a moist tender texture. It also keeps the focus on other flavors in the recipe.
- Peanut Butter - This recipe was tested with creamy peanut butter. Crunchy can be used as well, if you are ok with a crunch in your muffins.
- Bananas - It is important to note that you need to use overripe bananas for the best flavor. If the bananas on your counter are not quite ready, learn how to quickly ripen bananas using one of our tips.
Tips and Tricks
- Use very ripe bananas. Buy a bunch and set them aside until they are brown and spotty. Extra ripe bananas make the best baked goods.
- Line your muffin pans with cupcake liners. You can grease the tins and bake them without liners, but I found they didn't rise as pretty when baked that way. The taste was exactly the same though. The liners give the batter something to hold on to as they are baking.
- Do not over mix your batter. Of course, this is an important thing to remember with almost all things you bake. Over mixing ingredients can create a dry tough muffin. Light and fluffy muffins are what we are going for here, so do not over mix.
- Spoon the batter evenly into the liners. You are going to fill the liners almost full. Do not worry. They will not over bake and create a mess in your oven. Trust me. I tested this recipe four different times, and they never overflowed.
- Add a few extra chocolate chips to the tops of the muffins before baking them. It's not necessary, but I just love how it makes the peanut butter muffins prettier. And extra chocolate is never to be questioned.
- Do not let the finished muffins stay in the muffin tin after the timer goes off. The banana muffins will continue to bake in a hot tin, so remove them after two or three minutes.
- Make a double batch of these peanut butter banana muffins and freeze one for later. Our son says they are amazing right out of the freezer, while our daughter likes to microwave them for 10 seconds for hot melty chips. Both ways are perfectly acceptable and delicious.
Storage Recommendations
Keep the muffins in a tightly sealed container on your counter. The peanut butter banana muffins will stay fresh for 2-3 days.
These banana muffins are also freezer friendly. Freeze the muffins in a tightly sealed freezer bag for 1-2 months. Eat straight from the freezer or microwave 10 seconds.
Other Mix-Ins
Try using any of these ingredients in place of the chocolate chips.
- Peanut Butter Chips or Butterscotch Chips
- Nuts - Walnuts, Pecans, or Almonds
- Toffee Bits
- Sweetened Shredded Coconut
- Nutella
Other Banana Muffins
- S'mores Muffin
- Dark Chocolate Banana Muffins
- Banana Nutella Muffins
- Butterscotch Muffins
- Banana Marble Muffins
- Banana Pudding Muffins
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Peanut Butter Chocolate Chip Banana Muffins
Try these Peanut Butter Chocolate Chip Banana Muffins the next time you have ripe bananas. These soft banana muffins are perfect for breakfast or afternoon snacking.
Ingredients
- 1 cup granulated sugar
- ½ cup oil
- ½ cup peanut butter
- 2 large eggs
- 2 cups mashed banana, 4 medium
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup mini chocolate chips, plus 2 tablespoons, divided
Instructions
- Preheat the oven to 350°F. Place 20 liners in 2 muffin tins.
- Beat the sugar and oil until mixed together.
- Add the peanut butter, eggs, banana, and vanilla and mix again.
- Stir together the flour, baking powder, baking soda, salt, and cinnamon and slowly add to the banana mixture.
- Gently stir in ¾ cup mini chocolate chips. Spoon the mixture evenly into the liners. Sprinkle the remaining chocolate chips on top. Bake 18 minutes.
- Remove the pan from the oven and let the muffins cool in the pan for 2 minutes before removing them and placing them on a wire rack. Let cool completely.
- Store in a tightly sealed container. These muffins can also be frozen for later.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 232mgCarbohydrates: 31gFiber: 2gSugar: 17gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Rachel Ferre
If I used this recipe but wanted to bake in a bread pan (4.5 x 8.5 ) instead of muffin pan, how would I adjust the baking time and temperature?
Jocelyn
I haven't actually baked this particular recipe in a different pan. My guess is 350 degrees for roughly an hour...although it will depend if you have to use 2 pans for all the batter. I personally would use this banana bread recipe if I was wanting peanut butter banana bread. https://insidebrucrewlife.com/peanut-butter-cup-banana-bread-recipe/ Keep me posted on what you decide to do.
pat
thanks for sharing this recipe, going to try this soon, sounds yummy
Rayna
These muffins are my absolute favorite thing to bake! I make them all the time whenever I have over ripe bananas. Everyone I've shared them with loves them too. Today I tried adding chopped walnuts for the first time and it made them even more delicious and added a nice crunch!
Jocelyn
Yay! I'm glad you are enjoying them. These are one of my kids favorites too!! I love the crunch you added with the walnuts!
Stephanie
Can I make these without the chocolate chips?
Jocelyn
You sure can. I hope you enjoy the muffins.
Karina
It was the best muffin I[ve ever made. Thank you!I run out of oil and had to adapt, no oil, put one more egg(smallfrom my tiny hen lol), and prayed. Fluff, big and delicious!
Katrina Foster
Are these traditional sized muffin tins or larger?
Jocelyn
These are just regular sized muffins. I used my cupcake pan to bake them.
Kimberly M
Hi. What kind of oil is best to use?
Is using applesauce a good substitute and if yes would I use the same amount?
Thanks!
Jocelyn
I usually use canola oil in my baked goods. You could definitely substitute applesauce in place of the oil using the same amount. I hope you enjoy the muffins!
Deborah
Just made these and I’m having a hard time not devouring the whole pan!!! I subbed the chocolate chips for peanut butter chips. So moist and delicious! Easy to prepare too. Thanks for a great recipe!
Jocelyn
I'm so glad to hear that! And peanut butter chips sound amazing in these!
Chris
These muffins were delicious! I subbed applesauce for the oil and the muffins were still light, fluffy, moist and so tasty! My 3-year-old twins helped me bake them and each one happily gobbled up a warm muffin fresh from the oven. Thanks!
Jocelyn
That's awesome to hear! I'm so glad you and your kiddos enjoyed the muffins!!!
Marlene
I baked these yesterday and they were obsessively delicious